Mushroom Fricassee

By sarah_carroll

Ingredients

• 1/4 cup canola oil
• 100 g butter, plus an extra knob
• pinch of chilli flakes
• 1/2 c finely chopped shallots
• 2 T pressed garlic
• 2 T finely chopped thyme
• 2 T finely chopped fresh sage
• 3/4 c white wine
• 250 g shiitake mushrooms, stalks removed
• 250 g Portobello mushrooms, coarsely chopped
• 250 g swiss brown mushrooms, sliced
• 250 g button mushrooms, sliced
• 1/3 c chopped parsley
• sea salt and freshly ground black pepper

Preparation

Step 1

Heat oil and butter over medium high heat. Saute chilli flakes, shallots, garlic, thyme, and sage until shallots start to soften. Deglaze the pan with wine and reduce. Add mushrooms and cook, stirring occasionally until their liquid has evaporated. Remove from heat and stir through knob of butter and parsley. Season TT with salt and pepper.